Steak and Blue Cheese Mason Jar Salad

Steak and Blue Cheese Mason Jar Salad

Unless you’ve been living under a rock, you know about the awesomeness of mason jar salads.  There’s just so much to love about them.  One of my favorite things is how you can mix up the ingredients to create so many different types of flavors in your salads.  This Steak and Blue Cheese Mason Jar Salad will become a new favorite.

If you have never made mason jar salads before, let me explain to you why you need to start.  The first thing I love about them is how easy they are to make.  Once you know the correct order of ingredients (from wettest on the bottom to driest on the top), you really just plop all of your ingredients in a jar and screw the lid on.

Another thing I love that I can make salads on Sundays for lunches all week.  I would never make a beautiful salad every single night for my lunch the next day.  I just don’t have the time or desire to put my energy there on busy weeknights.  Instead, I want to spend time with my family and relax.  If you are skeptical that your salad will last and stay fresh all week, I promise you it will.  As long as you use the right ingredients, layer them strategically, and eat it within 5 days, your last salad will be as fresh as your first.

My recipe makes three mason jar salads.  You might wonder why, when there are five days in a work week.  I just like to mix it up a little bit so I’m not eating the same exact thing every single day.  Feel free to increase the ingredients and make five if you don’t mind the repetition.

One thing I have noticed is that I sometimes get in a mason jar salad rut, where I am making the same one over and over for a long period of time.  This usually happens with my Greek mason jar salad because it is one of my favorites.  I just have to remind myself from time to time to mix it up, and even try to create new salad ideas.  That’s how I came up with this Steak and Blue Cheese Mason Jar Salad.

Delicious lean strips of perfectly-cooked steak, tangy blue cheese crumbles, spicy banana peppers, and all of the rest of the usual salad fixings come together to create a truly flavor-packed lunch.  I can’t tell you how much I looked forward to eating this one for lunch, and it didn’t disappoint.  I even had a couple of coworkers comment on how yummy it looked.

With mason jar salads, I like to get all of my ingredients prepped and ready before I start building my salad in the jar.  So I started by grilling my steak in a grill pan.  I used a nice lean sirloin, but you could substitute your favorite steak cut if you want.  All you need here is a little salt and pepper and let the meat cook until your desired degree of doneness.  I like my steak medium with a little pink showing, and it came out perfectly.

While the steak was cooking, I got all of the other ingredients ready.  This included tearing and washing lettuce in my salad spinner, slicing tomatoes and cucumbers, and measuring out the garbanzo beans, banana peppers, and blue cheese.    When the steak is done, be sure to let it rest for about 10 minutes before you slice into it so it doesn’t dry out.

Then it was time to start building the salad.  Dressing always goes on the bottom so it doesn’t make everything else soggy.  I used an awesome white balsamic vinaigrette dressing.  Next I put in the cherry tomatoes.  They hold up well sitting in the dressing, and even take on some of the flavor.  Then the cucumbers, garbanzo beans, and banana peppers went in, followed by the blue cheese and the sliced steak strips.  Finally, I topped the jars off with green leaf lettuce.  I find this lettuce to be the best to hold up all week.  That’s it: 3 beautiful salads for the week!

Want to see it made in action?  Check out my video below!

Steak and Blue Cheese Mason Jar Salad

Yield: 3 salads

Steak and Blue Cheese Mason Jar Salad


  • 1/2 lb. sirloin steak
  • salt and pepper, to taste
  • 6 tablespoons white balsamic vinaigrette dressing
  • 12 cherry tomatoes
  • 1 cup cucumber slices
  • 3/4 cup garbanzo beans, rinsed and drained
  • 1/2 cup banana pepper rings
  • 1/2 cup crumbled blue cheese
  • 6 cups green leaf lettuce


  1. Heat a grill pan over medium-high heat and spray with cooking spray. Season the steak with salt and pepper. Grill 7-8 minutes per side, or until desired degree of doneness. Remove meat from pan and let rest while you prep the veggies.
  2. Set 3 quart size mason jars on the counter.
  3. Add 2 tablespoons of dressing to each jar.
  4. Cut the tomatoes in half, and add 8 halves to each jar.
  5. Divide the cucumber slices, garbanzo beans, banana pepper rings, and blue cheese evenly among the jars.
  6. Slice the steak into thin strips, and divide evenly among the jars.
  7. Tear the lettuce into smaller chunks and divide evenly among jars.
  8. Screw the lids on and store in the fridge for up to 5 days.

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